Happy Healthy Holidays!
Strawberry, blueberry and lemon gelatins come together with low fat vanilla ice cream in a USA gelatin mold.
3-3/4 cups boiling water
6 ounces strawberry gelatin powder
6 ounces blueberry gelatin powder
2 cups cold water
3 ounces lemon gelatin powder
2 cups low-fat vanilla ice cream, slightly softened
Prepare USA mold with cooking spray; set aside.
In a liquid measure, combine 1-1/2 cups boiling water and strawberry gelatin powder. Mix until gelatin is completely dissolved. In another liquid measure, combine 1-1/2 cups boiling water and blueberry gelatin powder. Mix until gelatin is completely dissolved. Stir in one cold water in each liquid measure. Pour strawberry mixture into prepared mold. Refrigerate one hour, or until set but not firm. Reserve blueberry mixture at room temperature.
Meanwhile, stir 3/4-cup boiling water, lemon gelatin powder, and ice cream into a liquid measure. Mix until smooth. Spoon mixture over top, set strawberry mixture in mold. Refrigerate 30 minutes more, or until set but not firm.
Refrigerate blueberry mixture 30 minutes, or until slightly thickened. Spoon over top lemon mixture in mold. Refrigerate entire dessert for four hours, or until firm. Unmold and serve.
Calories: 123; Total Fat: Less than 1g; Protein: 3g; Cholesterol: 89mg; Carbohydrates: 1mg; Sodium: 89mg
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September 3, 1783: The United States and Great Britain sign the Treaty of Paris and Great Britain signs a separate treaty with France and Spain.